DIRECTIONS: Heat oil in a large skillet over medium heat. Sauté onions and corn 5 minutes. Add garlic cloves and cook 1 minute. Stir in chicken, cumin and chili powder. Remove from heat. Layer a quarter of the shredded cheese on half of each tortilla. Top with chicken mixture and cilantro, dividing evenly; fold over to enclose filling. Spray large skillet with cooking spray. Cook one or two quesadillas at a time on medium-high heat, 2–3 minutes on each side or until crisp and lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into thirds. Makes 4 servings

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